烤兔肉加工技术研究  

The Processing Technology of Roasted Rabbit Meat

作　　者：李艳玲[1] 杨玉荣[1] 陈二平[1] 潘保仲 牛选民 

机构地区：[1]郑州市农林科学研究所,河南郑州450005 [2]濮阳市众兴兔业有限公司,河南濮阳457171 [3]济源阳光兔业有限公司,河南济源454650

出　　处：《农产品加工》2017年第11期37-38,41,共3页Farm Products Processing

摘　　要：兔肉营养价值位于畜禽肉类之首,肉质细嫩、易于消化,有"美容肉""益智肉""保健肉"之称,郑州市农林科学研究所经过多次实践研究出烤兔肉的辅料和佐料及正确的加工工艺。从家兔的屠宰、兔肉正确的分离方法、卤制到烤制过程,形成完善的加工工艺,烤制出色、香、味俱佳的五香烤兔肉。The nutritive value of rabbit meat is at the top of the meat of the livestocks and birds,which is tender and easy to absorb. Rabbit meat has the name of'beauty meat''puzzle meat'and'health food meat'. With plenty of the research and practice,Zhengzhou Agriculture and Forestry Scientific Institue has researched the ingredients and the correct processing technology of rabbit meat by themselves. From slaughtering rabbits,the proper separation methods of rabbit meat,halogenation to the baking process,it has formed a perfect processing technology. The baked rabbit meat,which was excellent,fragrant and delicious.

关 键 词：腌制 卤制 烤制 烤兔调料 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]